DE10348733B4 - Process for the production of cheese and cheese - Google Patents

Abstract

method for the production of cheese, in the cheese milk with usual Starter cultures and ripening materials for the production of cheese curds and whey is mixed, the curd subsequently is separated from the whey, the curd in the usual way by pressing and molding in cheese is converted and the still fine cheese curd particles contained Whey undergoes a treatment to move the particles to a Size to size, in which they are in a water-containing environment while do not settle the coagulation and the suspension of the crushed fine cheese curd particles the cheese milk added is characterized in that the fine curd particles have a dimension of up to 2 mm and up to a dimension of <250 μm mechanically be crushed.

Description

The The invention relates primarily to a process for the preparation of cheese, in the cheese milk with usual Starter cultures and rennet for producing a cheese curd and whey is mixed, the curd is separated from the whey and the curd on ordinary Way is transformed by pressing and molding in cheese, and the still fine cheese curd particles contained whey undergoes a processing to the particles to shred to a size at which they are in a water-containing Environment during do not settle the coagulation.

The Production of cheese is well known and takes place after the above-described Method.

Out cheese production containing whey often still fine cheese curd particles with dimensions between 5 μm and 1 mm. These fine curd cheese particles are generally excreted from the whey to make them to cream cheese or To process cattle feed further.

Here be for example on "Dairy Processing Water and Waste Water Management, Roy E. Carawan et al. Extension Special Report No. AM-18b, January 1979, The North Caro lina Agricultural Extension Service "and especially pointed out on page 103.

In the EP 0 351 539 A2 describes a method for the production of cheese from raw milk, in which the resulting from whey cheese dust is not separated as a waste product, but is returned to the manufacturing process. For this purpose, it can be added to the milk or added to other milk products for the purpose of protein enrichment while increasing the dry matter. This happens because the denatured cheese dust is returned to its dissolved form so that it remains stable in solution and retains this shape when mixed with media, for example, milk. The dissolving of the cheese dust here takes place in that it is first acidified in the whey or in water, then a part of the dissolved calcium removed and finally adjusted by addition of a neutralizing agent, the pH to a value similar to that of fresh milk products. The heating to 80 to 90 ° C finally leads to the dissolution of the cheese dust.

Stang describes a process for recovery and reuse of modified minigel particles in the cheese dairy (Stang, M .: reuse of modified cheese dust in cheese making; 1.7 Seminar work. Kempten, 1996, State Teaching and Research Institute for dairy farming and dairy farming. Quoted in: Kammerlehner, J .: Cheese Technology. Freising: Freising artist's press W. Bode, 2003, p. 274 and 295. ISBN: 3-927067-25- 3). Here is in a first step a minigel particle concentrate is acidified to a pH of 4.3 to 3.9 with it Calcium from the colloidal state passes into really dissolved form. Subsequently, will the acidified Partial concentrate at about 30% dry matter and those fortified with calcium derived Klarmolke derived. The minigel particle concentrate becomes placed in a melting kettle and diluted with water (1: 1). The Melt is warmed to swell and by addition of neutralizing agents adjusted to a pH of 6.8. The subsequent heating causes a sufficient resolution and emulsifying the minigel particles. The solution is cooled and in fresh condition the raw milk or directly after passage of one Klärseparators the cheese milk added.

at the known methods are in a complex manner, the resulting Curd amounts by adding various cheese foreigners Chemicals in their dissolved State brought.

task The invention therefore, the fine cheese curd particles from the cheese, at whose production they arise, remove and a process of to create the aforementioned type.

It has become shown that the fine cheese curd particles, if you just feed them back to the cheese milk, also in the new cheese production pour out of the whey again, so that their reception is not achieved.

The Task is performed by a method with the characteristics of the characterizing Part of claim 1 solved. Have according to the invention the resulting fine cheese curd particles such a small dimension that they float in an aquatic environment stay, i. do not settle.

It has been found that when the fine cheese curd particles are crushed to a size of less than 250 mm down to a size of less than 250 μm, settling no longer occurs or occurs at such low speed that, in practical use, a drop does not occur during cheese production more occurs, ie that the shredded fine cheese curd pieces are included in the cheese.

Of the Expression "yourself should not settle " therefore understood in the practical sense, as previously explained become.

Especially finds the crushing of fine cheese curd particles down to one Dimension of <150 microns instead.

The Comminution takes place mechanically with the help of a homogenizer, a colloid mill, a ball mill, a high shear mixer or a disc mill, but also ultrasound techniques can be used.

From These mechanical means were good with the disc mill Results achieved. A disc mill is a device in the two aluminum oxide slices placed in a short distance parallel to each other are and turn in the opposite direction. A suspension with fine cheese curd particles contained therein is fed continuously under pressure between the discs, and the fine cheese curd particles are crushed by the mutually rotating discs. Of the Distance of the discs has an influence on the ultimately obtained maximum dimension of the crushed fine cheese curd particles.

in the With regard to the crushing process, on the one hand, the fine Curd particles be crushed while they are in whey or a similar liquid; on the other hand can the fine cheese curd particles are separated from the whey and crushed in closing in a suitable liquid become.

The crushed fine cheese curd particles are generally the cheese milk in the form of a suspension with a solids content of 1 to 10 wt .-% added.

The Separation of the fine cheese curd particles from whey can be done, for example, by flinging the whey; the resulting precipitate of fine cheese curd particles is removed and diluted with water or whey to a concentration that for mechanical Shredding is suitable.

otherwise The whey in which the fine cheese curd particles are located can also be above one Sieve led be followed by the wet precipitate of fine cheese curd particles removed from the sieve and is conditioned to a concentration suitable for a mechanical Machining is suitable to further reduce the fine parts.

The Initially described method in which the fine curd particles be subjected to a processing, except for such To crush the size by which they are in a water-containing environment do not sink, is useful at a temperature in the range up to 35 ° C, but preferably at a Temperature in the range of 7 to 30 ° C.

Of the pH of the liquid, in which the crushing carried out is usually between 5 and 7, but preferably between 5,6 and 6,6.

Of the Crushing is done in air, i. they are not measures required to inflow of air (oxygen) during to prevent the processing.

The The invention also relates to a cheese obtained by mixing Cheese milk, which has a fat content of 1 to 5 wt .-%, with 0.1-1.5 vol .-%, based on the cheese milk volume, a usual one Starter culture and 10 to 20 g / 100 l cheese milk of a usual Labmaterials and 20 to 120 g of a 35 wt .-% calcium chloride solution per 100 l of cheese milk, the subsequent one Separation of the formed curd pulp of whey, cutting the curds, Forms of cheese and its post-processing is made and characterized is that the cheese milk a suspension of up to a size <250 microns mechanically comminuted fine Curd particles in whey at a concentration of 1 to 10 wt .-% was supplied.

Especially is the previously mentioned Cheese produced under feeder of fine curd cheese particles that crushed to <150 microns are. The suspension of the comminuted fine cheese curd particles is suitably one Suspension based on whey; Whey is not mandatory necessary and can be replaced by water.

The The invention will be explained in more detail below with reference to a few examples.

Example 1:

5 wt .-% powder cheese with a dry matter content of ± 50 wt .-% (ie, a total dry matter content of about 2.5 wt .-%) with particles to about 1200 microns (filtered through an AZO sieve of 1st and 2nd whey ) was resuspended in whey using an Ultra Turrax ^®. The powder cheese raft suspension is pasteurized for 30 minutes at 95 ° C and then cooled back and crushed using a disk mill to dimensions <140 microns.

For the generation of cheese with extra much powder cheese was based on 586.8 liters of semi-skimmed milk, which on a fat / protein ratio of 1.10 was standardized; the fat content of the milk was 3.81%. The were 65.2 liters of 5 wt .-% crushed powder cheese raft suspension, as described above, added. The resulting 652 liters of cheese milk (of which 10% by volume a suspension of crushed fine powder cheese breakage particles was) directly from the cheese production on usual Way pasteurized to 74 ° C and refrigerated until to a clotting temperature of 31.5 ° C.

Subsequently was in a cheese vat the cheese milk 3.26 liters of a lactic acid bacteria culture, 782 g of a 35% calcium chloride solution, 8.8 g Annatto cheese dye and 104 g of Lab added. The coagulation of the milk and the cutting and processing of the produced curd was in accordance with the well-known Procedure performed. After pouring of 260 liters of cheese whey 156 liters of curd wash water were added to the remainder added to such a temperature, that this Whey / curd mixture a temperature of 34 ° C got.

After a total processing time of 70 minutes, the curds were dewatered and filled into 6 cheese vats of 12 kg each. The cheeses produced were cured for a typical press program for 80 hours in a 18.6 ° B curing bath, pH 4.6 and a temperature of 13 ° C. For one of the cheeses, the composition was examined, which was determined as follows: moisture content 45.19% by weight Fat content on dry matter 51.7% by weight Salinity on dry matter 3.37% by weight PH value 5.29

Subsequently were the remaining Cheese at a temperature of 12 to 14 ° C stored and on a familiar lawn with several layers of cheese wax Mistake.

at At the age of 6 weeks, the cheese was ready to eat and had one Cross-section, taste and texture comparable to Cheese, the without extra powder cheese breakage was generated. Also, visually, there were no cheese curd particles in cross section recognizable.

Example 2:

On similar As in the previous example are of a powder cheese breaker suspension of 10% in whey the particles using a high-shear mixer crushed to <140 microns Service. From this crushed powder cheese raft suspension is 1, 3 or 10% of cheese milk added been used to produce Gouda cheese according to the description in example 1. Also this cheese was not deviant in terms of cross section, consistency and Taste.

calculations based on total mass balance and protein content in cheese milk, Whey and cheese indicate an intake of 50 to 80% powder cheese curd into the cheese.

With Aided by a microscopic examination (frozen sections of 15 μm, dyed with methylene blue in phase contrast) can the existence of powder cheese break in the form of protein accumulations be determined.

Claims (8)

Process for the preparation of cheese in which cheese milk is mixed with usual starter cultures and rennet and whey curd, the curd is subsequently separated from the whey, the curd is converted into cheese in the usual way by pressing and forming and the still fine curd particles Whey is subjected to a processing to crush the particles to a dimension in which they do not settle in a water-containing environment during the coagulation and the suspension of crushed fine cheese curd particles is added to the cheese milk, characterized in that the fine curd particles have a dimension up to 2 mm and are mechanically comminuted to a size <250 microns. Method according to claim 1, characterized in that that the Crushing takes place to a dimension of <150 microns. Method according to one of claims 1 or 2, characterized that the fine cheese curd particles with the help of a homogenizer, a colloid mill, a ball mill, one Hochschermischers or a disc mill to be crushed. Method according to one of claims 1 to 3, characterized that the fine curd cheese part be comminuted in the whey or in a liquid derived therefrom. Method according to one of claims 1 to 3, characterized in that that the fine cheese curd particles the whey are separated and in a suitable liquid be crushed. Method according to one of claims 1 to 3, characterized that the crushed fine cheese curd particles the cheese milk in the form of a suspension with dry matter contents of 1 to 10% by weight added become. Cheese, made by mixing cheese milk containing a fat content from 1 to 5 wt .-%, with 0.1-1.5 vol .-%, based on the Cheese milk volume, a usual one Starter culture and 10 to 20 g / 100 l cheese milk of a usual Labmaterials and 20 to 120 g of a 35 wt .-% calcium chloride solution per 100 l of cheese milk, the subsequent one Separation of the formed curd mass from whey, cutting curd pulp, forms of cheese and the post-processing, characterized in that the cheese milk a suspension of up to a size <250 microns mechanically comminuted fine Curd particles in whey at a concentration of 1 to 10 wt .-% was added. cheese according to claim 7, characterized in that the fine curd particles crushed up to <150 microns are.